Perfect hard boiled eggs, only faster!
Hard boiled eggs are my daughter's favorite new snack, and I couldn't be more thrilled. High protein, all natural, simple. But the classic boil-in-a-pot method isn't quick as I might like.
Turns out you can steam eggs on the stovetop resulting in perfect hard boiled eggs in a fraction of the time.
It's not that the eggs cook more quickly -- it's that the water boils more quickly. You can go from a refrigerated raw egg to a delicious warm snack in about 10 minutes.
How to steam cook hard boiled eggs
1. Place 3-4 eggs in a small pot. As many eggs as you feel like eating, really. Choose a pot that can handle moderately high heat (ideally, stainless steel with no non-stick coating.)
2. Put 1-2 inches of water into the pot.
3. Heat till boiling (it won't take long) then cover and cook according to taste:
- Soft boiled: firm, tender white; runny yolk: 6 1/2 minutes
- Hard boiled: firm, tender white; firm but moist yolk (my favorite): 8 minutes
- Hard boiled: firm, harder white; firm, dry yolk: 11-12 minutes
4. Remove from heat and fill the pot with cold water to stop cooking and cool the eggs.
Thoughts? Can anyone improve on my hard boiled egg technique?
Here's something fun: you can make heart shaped hard boiled eggs. Seriously! Check out the picture on that post!